00884nas a2200289 4500001001300000003000900013005001700022007000300039008003400042040005400076041000900130072001300139100002100152100002100173100001700194100002400211100001800235100001700253245009700270650001200367650001500379650001700394650003100411650002900442650001500471773010800486BR2016004143BR-BrBNA20231205130633.0ta230509b bl.|||p| |||| 00| 00por d aBR-BrBNAbporcBiblioteca Nacional de Agricultura a(En) aQ02; Q031 aStefanello, F.S.1 aCavalheiro, C.P.1 aLudtke, F.L.1 aSilva, M. dos S. da1 aFries, L.L.M.1 aKubota, E.H.1 aOxidative and microbiological stability of fresh pork sausage with added sun mushroom powder aSUÍNO aLINGUIÇA aANTIOXIDANTE aANÁLISE MICROBIOLÓGICA aCOMPOSIÇÃO QUÍMICA aCONSUMIDOR0 tCiência e Agrotecnologia (Brazil)xISSN 1413-7054 g(Jul-Aug 2015), v. 39(4) p. 381-389wBR2016004143